• Course

    Main course

  • Category

    Pastas & Breads,

  • Cooking technique

    Indirect cooking,

  • Level


  • Prep time

    15 minutes

  • Cook time

    155 minutes

  • Total

    170 minutes

  • Amount

    6 persons

Lasagne with béchamel sauce, eggs and minced meat on the Big Green Egg

In the mood for lasagne? Then why not make this Italian classic in your Big Green Egg. You could of course use your own lasagne recipe for this, or you could try this 2.0 version, a twist on traditional lasagne. The béchamel sauce is enriched with spinach and the topping consists of croutons and eggs smoked in your kamado. When shopping, pay attention to the size of the fresh lasagne sheets in combination with the size of the oven dish. The idea is to make five layers, so make sure they are big enough. Buon appetito!



  • 4 eggs

Tomato sauce

  • 1 onion
  • 2 cloves of garlic
  • 2 tbsp of butter
  • 500 g minced beef
  • 3 tbsp flour
  • 300 ml tomato juice
  • 300 ml cold beef stock

Béchamel sauce

  • 1 shallot
  • 1 clove of garlic
  • 2 tbsp olive oil
  • 1 kg fresh spinach


  • 1 échalote
  • 1 gousse d’ail
  • 2 c. à s. d’huile d’olive
  • 1 kg d’épinards frais


  • 2 slices of tin-loaf bread
  • 3 tbsp olive oil

Putting it together

  • Soft butter, for greasing
  • Approx. 15 fresh lasagne sheets
  • 100 g grated Parmesan cheese
  • 50 g grated mozzarella


  1. Light the charcoal in the Big Green Egg, and heat to 100°C. Meanwhile, bring a pan of water to the boil for the eggs. Place a sheet of kitchen paper at the bottom of the pan and add the eggs. The kitchen paper makes the eggs less likely to burst open. Boil the eggs for about 6 minutes until semi-soft, with a hard egg white and a runny yolk.
  2. Scoop the eggs out of the pan and submerge them in cold water. Peel the eggs and set them aside.


  1. Scatter a handful of Cherry Wood Chips over the glowing charcoal. Place the convEGGtor, put the Stainless Steel Grid in the EGG and place the cooked eggs on it. Close the lid of the EGG and smoke the eggs for about 6 minutes. The dome temperature is low, but the eggs are already cooked. Smoking them gives the eggs a delicious flavour.
  2. Remove the eggs from the EGG and set them aside. Heat the EGG to 220°C. Meanwhile, peel and chop the onion for the tomato sauce. Peel and finely chop the garlic.
  3. Place the Green Dutch Oven on the grid. Melt the butter in the pan, add the onion and garlic and fry until the onion is translucent. Add the minced meat to the pan and fry until loose. Close the lid of the EGG after each action.
  4. Stir the flour into the mince mixture and cook for a few minutes. Deglaze with the tomato juice and beef stock. Bring to the boil and reduce the sauce until it has the desired thickness, which takes about 20-25 minutes. Meanwhile, raise the EGG temperature to 200°C.
  5. Remove the Dutch Oven from the EGG. Spoon the sauce into a bowl, set aside and clean the Dutch Oven. Place the Dutch Oven back on the rack and, for the béchamel sauce, melt the butter in the pan. In the meantime, peel and finely dice the onion and garlic.
  6. Add the onion and garlic to the pan and fry until the onion is translucent. Stir the flour into the onion mixture and cook for a few minutes. While stirring with a whisk, slowly pour the milk into the pan and heat until a nice, thick sauce forms. Stir every now and then and close the lid of the EGG after each action.
  7. Remove the Dutch Oven from the EGG and spoon the sauce into a bowl, set aside and clean the Dutch Oven. Place the Dutch Oven back on the grid and heat the olive oil in the pan for the spinach. Meanwhile, peel and chop the shallot and garlic. Add the shallot and garlic to the pan and fry until the shallot is translucent.
  8. Stir the spinach into the shallot mixture and fry until it starts to wilt. Place the spinach into a sieve and drain and cool it well. Heat the EGG to 170°C.
  9. Place the spinach on a chopping board and finely chop the vegetables. Keep 150 millilitres of the béchamel sauce aside and mix the spinach into the rest of the sauce. Add salt and pepper to taste. For the croutons, cut the crusts off the tin-loaf bread and cut the bread slices into cubes of about 1 centimetre. Mix the olive oil with salt and pepper to taste through the bread cubes.
  10. Grease a 2.5-litre baking dish with butter. Cover the bottom of the dish with lasagne sheets. Spread half the tomato sauce over this, make another layer with lasagne sheets and spread half the spinach sauce over this. In the same way, make another layer of lasagne sheets, tomato sauce, lasagne sheets, spinach sauce and lasagne sheets. Finish with a layer of the béchamel sauce that you kept aside and sprinkle with the Parmesan cheese, mozzarella and bread cubes. Place the dish in the EGG, close the lid and bake the lasagne for about 35 minutes until the bread cubes are golden brown.
  11. Halve the eggs, place them on top of the lasagne and bake for about 3 more minutes.

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